Bread

30

MEMBERS SPARKED

Pumpernickel Bread has resistant starch and is a fat burning carb. Rye is also a good choice.....once resistant starch reaches the large colon, it is fermented by bacteria, similar to how fiber is digested, so it does not raise blood sugar levels

Please note these are member-submitted secrets and are not reviewed by SparkPeople's health experts for accuracy. If you feel a secret is inappropriate, please click Report Inappropriate Secret and our staff will review it.

Member Comments

READYTOLOOSE5

I use real German pumpernickel I found at krogers. great nutrional values...
- by READYTOLOOSE5

YABBASLATE

Tried toasted rye and gave up wheat bread and no more sugar spikes. You were right!
- by YABBASLATE

I was brought up with a german mother...we ate what most people consider brick bread. When sold at stores it does look like a brick. But I prefer it over American bread any day of the week. And you're so right....its so complex it stays with you. Ezekiel bread is good as well. To most it may be an acquired taste.
- by TINA8605

SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.

NOTE: Terms and Conditions and Privacy Policy last updated on October 25, 2013